NIMROD CHOKWE
HOSPITALITY PROFESSIONAL
PROFILE
Client-focused, motivated professional with a comprehensive management
background in the hospitality industry. Built career steadily while
learning all facets of the hospitality business from ground up.
. Customer Service: Demonstrates outstanding problem solving and active
listening skills; diffuses difficult situations with tact and ease.
. Highly Versatile: Quickly masters new roles, responsibilities,
technologies and environments.
. Hard Working: Reputation for integrity, problem solving abilities,
work ethic and analytical skills.
CORE COMPETENCIES
Cross-Functional Team Leadership . Food & Beverage Management . Problem
Solving . Process Improvement
Retail Sales/Customer Service . Verbal & Written Communications .
Negotiations . Front Office Accounting
Food & Wine Pairing . Cost Control Strategies . Night Audit Procedures .
Micros 8700 . Menu Planning
KEY ACCOMPLISHMENTS
. Boosted wine sales revenue for outlets by 10% by applying advanced
communication skills.
. Maximized employee satisfaction scores by 20 points, by establishing a
positive work environment, integral to ensuring staff loyalty and talent
retention.
. Decreased beverage cost by 5% and consistently kept it under 15% by
contributing sharp business acumen.
. Earned Hilton Rye Town "Pride Innovation Award" for exceptional
performance and dedication.
PROFESSIONAL EXPERIENCE
Macy's Herald Square, New York, NY (2007-Present)
Associate Sales Agent
Contributing to Macy's business development by using proactive prospecting
techniques to generate new customers.
Successfully driving sales by actively consulting with clients to define
and address their specific needs and steering persuasive negotiations to
close transactions. Effectively applying dynamic communication,
presentation and negotiation skills toward generating high-volume sales.
Hilton Rye Town, Rye Brook, NY (1997-2007)
Food & Beverage Manager (2005-2007)
Promoted to oversee the effective management of food and beverage
activities, including payroll, daily line-ups and "pre-meal" meetings to
review chef dinner specials paired with a wine special. Mentored and
supervised a cross-functional staff of Servers, Bartenders and Support
Staff in all aspects of day-to-day activities to optimize productivity,
efficiency and quality of services. Set goals, established priorities,
managed resources and developed targeted plans to oversee food and beverage
inventories, train staff on up-selling wine and prepare financial reports
for all outlets in a spreadsheet format. Collaborated with managers to
requisition wine and liquor for banquet events, tracked consumption and
completed Beverage Consumption Report after every event.
Key Highlights (as Food & Beverage Manager):
. Teamed with other departments, including the Sales and Marketing
Director, to devise marketing and promotional initiatives to improve
sales and profitability.
. Conducted extensive market research and analysis and responded to
changing market trends.
. Proficiently planned and coordinated daily and weekly scheduling for
Bartenders and Cocktail Servers to maximize use of human resources
while controlling labor costs.
Assistant Restaurant Manager (2002-2005)
Supervised multiple teams to maximize performance in managing a casual
dining restaurant by contributing superior strategic planning, organization
and leadership skills. Successfully built top-performing personnel
integral to supporting enterprise-wide operations by strategically
recruiting and effectively interviewing, screening and testing candidates.
Relied upon to monitor staff overtimes, prepare payroll reports and manage
inventory.
Key Highlights:
. Optimized human resource performance by conducting evaluations,
clearly defining skill gaps and providing strategic training and
professional development solutions.
. Effectively oversaw all food and beverage needs in accordance with
hotel restaurant operations, in collaboration with team members.
Night Auditor (1997-2002)
Maintained full accountability for preparing and submitting the accurate
Occupancy Analysis Report (OAR). Conducted comprehensive review and
analysis of paperwork and trained and supervised overnight front office
staff in auditing procedures. Supported the Night Manager in updating
Office Supervisors on guest-related issues and promptly resolved client
concerns.
Career Note: Additional experience as a Bell Person for Hilton Rye Town
(1996 -1997).
EDUCATION
. Bachelor of Technology Degree in Hospitality Management - New York City
Technical College of The City University of New York, Brooklyn, NY;
Dean's Honor List
. Associate Degree in Hospitality Management - New York City Technical
College of The City University of New York, Brooklyn, NY; Dean's Honor
List
. Hotel & Restaurant Management - Johnson & Wales University, Providence,
RI; Dean's Honor List
PROFESSIONAL DEVELOPMENT & TRAINING
. World of Wine Course Certification - Westchester Wine School
. ServSafe Certification - National Restaurant Association
. Leadership for Results - Achieve Global
TECHNICAL SKILLS
Microsoft Office, including Word, Excel, PowerPoint, Micros 8700, POS/PMS
interfacing and troubleshooting